Paris-Brest

Method

1. Start. Pipe two touching rings and a third on top; add almonds.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate. Hold the bag upright with steady pressure, then stop squeezing before lifting away for clean, even portions.
2. Then. Bake 20 minutes hot, then 25–35 lower until rigid; cool slowly.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
3. Finish. Split horizontally, pipe praline cream, replace lid, and chill.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Hold the bag upright with steady pressure, then stop squeezing before lifting away for clean, even portions.